Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the Universitad de Santiago de Chile (USACH)
Specie
Metschnikowia pulcherrima
Competitive Factor
Neutral
General Sensory Contribution
Enhances varietal characters
White Wine
Rosé Wine
Rosé Wine
Over-express aromatic terpenes and volatile thiols.
FLAVIATM is a pure culture of Metschnikowia pulcherrima, selected from nature by Universitad de Santiago de Chile (USACH), for its specific property to release enzymes with arabinofuranisidase activity. When used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast strain, FLAVIA will impact on the production of varietal aromas such as terpenes and volatile thiols. It is the enzymatic activity of M. pulcherrima that gives the desired outcomes. The best results are achieved when FLAVIA is sequentially inoculated with a Saccharomyces cerevisiae strain which is a high terpene / thiol releaser / converter. Suggested varieties include Riesling, Sauvignon Blanc, Colombard. *See a Lallemand representative to discuss a suitable paired Saccharomyces cerevisiaeNitrogen Needs
Moderate
Alcohol Tolerance
3 %
Volatile Acidity
Very low
SO₂ Production
Low
Max. Temperature
22 °C
Min. Temperature
15 °C
H₂S 170ppm
Very low
H₂S 60ppm
Very low
Acetaldehyde Production
Low